Beetroot patties

Like my husband noted last night I have not been very innovative in the kitchen after the baby arrived. As every mother knows this is only due to the busy days with the toddler. After an active day I usually just prefer something quick and easy for dinner, those three hour cooking sessions that we used to have are past, at least for a little while. Last night I felt innovative for some reason, I guess it is this moving. I am so excited about our move, new life in Australia and everything related to that so I feel like I suddenly have a lot more energy than before.

When I was in Finland my mum cooked beetroot patties/burgers, however you prefer to call them and I got inspired. I absolutely love beetroot and particularly with horseradish they are the best friends if you ask me.  My mum used buckwheat flour in her patties but I thought I’d try something new. I created beetroot rice patties…and they were amazing! Juicy, delicious, they had that lovely sweet beetroot flavour, crispy on top and yummy! I served them with salad and horseradish cream but they would go perfectly inside of the vegetarian hamburger too. They are dairy and egg free as I tend to cook these days so suitable for vegans too.

beetroot patties

Makes 8-10 patties:

2dl (1 cup) cooked long grain rice

3 beetroots (grated but not cooked)

2 tbsp white flour

2 tbsp corn starch like Maizena (this replaces the eggs and ties the dough together)

1 tsp salt

hint of black pepper, white pepper and paprika

1/2 tsp thyme

1. Grate uncooked peeled beetroots.

2. Mix the grated beetroot with cooked rice.

3. Add the white flour and Maizena.

4. Add the spices.

5. Heat up the pan and pour vegetable oil on it (don’t be shy, oil is good for you!)

6. Mould the patties in your hand and put them on the frying pan. Cook them on both sides so that they become crispy on top.

7. Heat up the oven to 200 celsius degrees.

8. Place the cooked patties on the baking tray and bake them for 15 minutes in 200 celsius degrees to finish them and to make sure beetroot is soft and cooked.

Enjoy with salad and horseradish cream!

Rice Patties -Paprikaiset riisipihvit

wild riceI was going through all kind of vegan recipe blogs and the mushroom rice patty recipe caught my eye. As usual I didn’t follow the recipe but I used the idea and technique mentioned in the blog post. The rice patties were so nice and tasty that my carnivore dear Aussie husband ate them with the smile on his face and told me that he would happily eat those again even instead of beef patty in a hamburger. Wow! That is a win! Personally I was  surprised how delicious they were. I served them on the side of our salad dinner but they would go perfectly on the plate replacing the meat. If you don’t fry them on the pan but cook them in the oven they would be healthier and ideal toddler food too.

Oh and one thing…a small clarification for Finns..patty means a mince meat type of ”steak”. It is very confusing in Finland when everyone talks about mince meat steaks. Steak is a steak and patty is a patty. This has confused my dear Aussie husband multiple times in Finnish restaurants when on the menu it reads ”mince meat steak” . For native English speakers a steak means full meat, juicy deliciousness and patty is something more processed usually a mince meat or veggie patty.

10 patties:

1 1/2 dl (3/4 cup) wild rice

3-4 dl (300-400ml) water

1 onion

1 garlic clove

1 small red capsicum

2 tbsp maizena (corn flour)

1/2 tsp onion granules

1/2 tsp ground black pepper

1 tsp paprika

1 tbsp chopped fresh parsley

1tbsp chopped fresh thyme

1 tsp dried oregano

1 tsp salt

1/4 tsp smoked paprika

1. Cook the rice in water until soft.

2. Fry the chopped onions, garlic clove and capsicum in the pan.

3. In a bowl mix the fried onion-capsicum mix with the rice.

4. Add the spices.

5. Puree the mix with the stick or in a blender.

6. Mould the patties and fry them in nice quality olive oil ( a lot of oil!!!) in a frying pan.

YUM!

Tip of the week: Avocado Nature’s Butter -Avokado Luonnon Voi

ImageFor many Australians particularly for Queenslanders it is self evident to use avocado on the bread as a spreading. My Aussie husband’s favourite combination is Vegemite and mashed avocado on the top of the rice cake. I know, sounds weird! I have to admit that it is incredibly tasty. During my current diet I cannot put butter on bread (which I love to do!!) and I am not very fond of those vegetable oil spreadings as they don’t have the same flavour as butter, only the consistency imitates it. Being so, lately I have mashed avocado and used it as a spreading on the top of rice cakes and bread. It is tasty, healthy and nutritious! I warmly recommend to anyone. An extremely tasty combination is this avocado mash, a hint of black pepper and for example smoked salmon on any bread.

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Creamy Sea Food Risotto

This recipe saves my day quite often. I love seafood and so does my Aussie man. I also love creamy risotto. To combine these two favourites I created this seafood ristotto that I have served for our friends too. This risotto is difficult to blow. The secret of a good risotto is wine, in this case white wine. It creates the real Italian flavour that is hard to catch in any other way.

2-4 cloves of garlic

1 big onion

2-3 tbs fresh thyme (if you use dry one add only 1-2 tsp)

1/2 dl grated cheese (the best choice is Parmesan)

2-3 dl of white wine

3-4 dl chicken  stock

3dl Arborio (risotto rice)

2 dl vegetables (frozen mix goes as well)

200g frozen seafood mix /or 100g frozen mussels, few crushed frozen squids, 100g frozen prawns

3-4 surimi sticks

30g butter

2 dl cream (or light cream 15%)

salt and black pepper

1. Cook and glaze the onions in a saucepan.

2. Add the rice and cook them for a while.

3. Pour 1 1/2 dl of chicken stock and simmer the rice in low temperature.

4. Add 1 1/2 dl of white wine and keep on stiring. When the liquid has  vaporized add 1 1/2 dl of chicken stock and 1 dl of cream. Add also thyme (chopped fresh thyme), salt and black pepper.

5. When teh rice starts to be cooked add seafood mix, cut surimi stick cubes and frozen vegetables. Add also the rest of the cream,  grated cheese -Parmesan- a bit of white wine and a few spoonful of butter.

6. Try it and add some salt and pepper if needed.

Enjoy this lovely risotto with some white wine -Sylvaner for exmple. You can also make some variation by adding tomato paste to get tomatoy flavour or use crunchy parma/serrano ham instead of seafood. The last one is a good tip. Grill parma ham in the oven and in the end sprinkle it on the top of the risotto. Yummy!